So, we make these baked in the oven and I sometimes in my boring mom voice refer to them as roasted potatoes. But when I call them home fries I get more enthusiasm from my young eaters. While I have outgrown eating potatoes (after all they can be inflammatory and related to flare ups of arthritis, not to mention that my distaste for certain carbs is approaching David Flannery proportions and that guy really hates carbs.) But there are nonetheless a lot of benefits. Small red or gold potatoes are a little less starchy and provide an array of nutrients. They provide B6 (for sharp thinking and healthy attention span), copper, manganese and potassium and many different phytochemicals. And, thankfully, they have tryptophan which boosts serotonin and keeps kids calm.
These potatoes were thinly sliced on the mandolin for even pieces which lead to a much more efficient cooking time (when I let the kids slice them sometimes it takes an extra half hour for the big pieces to cook through). We always leave the skin on for the sake of its nutrients. So, I potato chip them up, douse them in lots of olive oil (usually organic Zoe's, my favorite), and top them with lots of onions and some peppers (I have a pepper hater so I sometimes keep them over to the side). Putting the onions on top browns the onions and insulates the potatoes so they cook faster and stay softer. We still get some crispy potato chip ones on the bottom of the dish which my grease deprived children fight over incessantly.
The other final good thing about this dish is it provides an opportunity for ketchup use. There are many good tasty organic ketchups out there but we do not have all that many chances to use them so this wholesome meal fresh from the farmer's market provides a good excuse for me to lighten up and say OK, ketchup for everyone.
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